master's thesis
Effect of addition of sourdough on the shelf-life of part baked whole grain bread

Petar Bubalo (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology
Cite this document...

Bubalo, P. (2011). Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, P. (2011). 'Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo P. Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150

P. Bubalo, "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150